Corn and black bean tacos

Simple and delicious, fresh corn and black bean tacos recipe! Topped with limy, smoky, sour cream and all your favorite taco toppings. Ready in just 30 minutes!

Course dinner

Cuisine American, Mexican

Keyword vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings tacos

Calories 150kcal

Author Trish Bozeman

Ingredients

2 small ears of corn
1 Tablespoon butter
1 teaspoon chile powder
1 teaspoon ground cumin
½ teaspoon dried oregano
½ small sweet onion diced
1 medium jalapeno diced
1 14.5 ounce can black beans drained, rinsed, and patted dry
1 medium lime juiced
salt and pepper
½ cup sour cream
1 medium garlic clove pressed
1 teaspoon smoked paprika
6 medium corn tortillas
cotija cheese, avocado, sliced radish, chopped cilantro, and lime wedges for serving (optional)

Instructions

Cut the kernels off the corn cobs. Set aside.
Heat the butter in a medium cast iron skillet over medium high heat. Add the chile powder, cumin, and oregano. Toast until fragrant, about 30 seconds. Add onion and jalapeno. Saute until onion begins to brown, about 5 minutes. Add corn. Saute about 30 seconds.
Reduce heat to medium. Add beans, and the juice of ½ a lime. Stir well and season with salt and pepper. Keep warm.
Meanwhile, combine sour cream, garlic, smoked paprika, and remaining juice of ½ a lime in a small bowl. If you'd like the sour cream thinner, add 1 tablespoon water or more lime juice. Season with salt and pepper.
To serve, scoop a few spoonfuls of corn mixture into tortillas. Top with cotija cheese and other toppings of your choice. Finish it off with smoky sour cream.

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